Meat Glaze

Directions

1. 1
   After removing all the fat from the surface of the stock, boil it uncovered over medium-high heat until only 3 cups remain, about 1 1/2 hours.
2. 2
   Skim the stock as it reduces to remove all foam and impurities.
3. 3
   Strain the stock into a small heavy-bottomed sauce-pan and continue reducing over medium heat until the liquid thickens to coat a spoon, about 30 minutes.
4. 4
   The liquid will at this point be dark and shiny and will bubble slowly.
5. 5
   Pour the hot glaze into a heat proof custard cup or bowl and refrigerate.
6. 6
   When cold it will be firm and can be easily unmolded.
7. 7
   Invert the cup or bowl, and with your thumb, push or pull the glaze from the edge of the cup toward the center.
8. 8
   This will loosen the glaze and allow it to fall into your hand.
9. 9
   Wrap the glaze well in plastic wrap and refrigerate or freeze it.
10. 10
    To use, simply cut off teaspoon-size chunks, and rewrap the unused portion.
11. 11
    A glaze will keep this way for many months.
12. 12
    Variations
13. 13
    Glace de Volaille (Chicken Glaze): Make chicken stock and reduce to about 1 1/2 cups of glaze.
14. 14
    Glace de Poisson (Fish Glaze): Triple the recipe for fish stock and reduce to about 3/4 cup.
15. 15
    Glace de Gibier (Game Glaze): Make game stock and reduce to about 1 1/2 cups.